Qi Men Black Tea

Qi Men Black Tea is the planted in Qi Men Anhwei China. It symbolize the best of Chinese black tea and famous in the world. And it won the gold kprize of Panama World Fair in 1915.

Liu An Tea

Liu An Tea is planted in Liu An Anhui China. It is non-ferment tea. In Song Dynasty, people call they are fine works of tea. It can used as medicine too.

Jun Shan Silver Needle

Jun Shan Silver Needle is planted in Jun Shan Hunan China. It is half-ferment tea. The harvest is so little.

Huang Shan Mao Feng

Huang Shan Mao Feng is planted in Huang Shan Anhui China. It is non-ferment tea. They usually have 4 grades.

Yunnan Pu Erh

Yunnan Pu Erh is many shapes ( e.g. cake, brick, fragments and more ). And it can separate two types ( ripe and raw ). Ripe that is full-ferment and raw that is half-ferment. The raw that is a good collection. People will keep it a long time, let it finished the ferment naturally. Pu Erh is the only one can keep a long time. The time is longer then the taste is better. The maximum of keeping time is 15 years.

A Li Shan Cold Top Oolong

A Li Shan Cold Top Oolong is the top one in Taiwan. It is half-ferment tea. They accrete in 1000m over the mountain. The mist abound and cold in there. This tea usually use one branch with four leaves to make a granular. The mass is so large. It will greaten some doubles after brewed. This tea is lasting for brew.

Wu Yi Shan Da Hong Pao

Chinese call Da Hong Pao is the ( Number One Scholar of Tea ). They accrete in bluff of Wu Yi Shan. It is half-ferment tea. The short of sunshine in there. The temperature difference is so much. And a spring is on mountaintop to support water. In this unusual environment. Make the Da Hong Pao unusual taste.

Anxi Tie Guan Yin (Iron Buddha)

Tie Guan Yin (Iron Buddha) is planted in Anxi Fujian China. It is half-ferment tea. It is the top of Chinese Oolong tea. But now, Tie Guan Yin have so many grades and category. So many people call Tie Guan Yin is alone type not Oolong.

Tungting Bi Luo Chun

Bi Luo Chun is planted in Tungting Hill Suzhou China. It is non-ferment tea. The leaves is very small. They usually have 7 grades. When the grade is higher. You can see the leaves is smaller and the cilia is more.

Xihu Longjing ( West Lake Dragon Well )

Xihu Longjing ( West Lake Dragon Well ) is the top one of Chinese tea. They are planted in Xihu Hangzhou China. It is non-ferment tea. In here, the climate is temperate and the rainfall is abundant. The best that is plucked before Pure Brightness. And make 500g top Longjing that need 70-80 thousand buds.

Tea processing

The vast area of tea planting have nurtured numerous tea categories in the long history of tea production. Chinese have accumulated abundant tea plucking and production experience.

According to the processing methods, tea can be classified as basic tea and reprocessed tea. The basic tea can be classified as green tea, black tea, blue tea, yellow tea, white tea and dark tea; the processed tea can be classified as scented tea, pressed tea and extractive tea.

Historical Culture

China is the hometown for tea. Southeast China is the place of origin of tea tree.Shennong ever suffered 72 poisons in trying herb medicines and tea is the detoxifcation for him, which is the earliest record of tea by our ancestors.

Tea attained the prime in Tang Dynasty ,which spread from southwest China through Yangtze River over thousands of years. The unification of the country, the development of traffic and the deepening of economic and cultural exchange between South China and North China have provided outstanding conditions for the production of tea and the promotion of the tea culture.

Song Dynasty is a key period for the great development of tea culture. The continuous development of imperial tea and the investment from the emperor and the high rankings in Song Dynasty replaced the tea culture pattern of Tang Dynasty which was led by the tea farmers and monks.

Zhu Yuanzhang, the first emperor of Ming Dynasty, published a decree to replace the ball tea tribute with the bulk tea tribute, which was an unprecedented action. This replacement led to the diminishing of tea competition and the change of tea drinking. Making tea with hot water, this drinking habit has been kept so far.

The tea culture in Qing Dynasty is much more popular. It began to widespread in the folks, connected with the daily life and etiquette. Tea drinking had become a universal national habit.

The Basic Brewing Technique

Always consume the freshly brewed tea. Do not leave the leaves soaking for a long time as the tea will taste rough, bitter and have lost all the natural scent. If you can master the brewing techniques, you will have years of enjoyment with tea.There's a saying "Boiling water make delicious tea". In fact it does not apply to all types of tea making. There are two basic methods for brewing:

Low Temperature Brew:

This method is suitable for brewing Green and White tea. First, pour in boiling water (100°c) until half of the teapot size. This is for rinsing the water and not for drinking. Pour out the water immediately. We call this "Tea Rinse". The hot water will loosen and expand the dry leaves, which brings out the scent and aroma. We call this "Releasing the Scent". Then use 80°c temperature water to brew the Tea.

High Temperature Brew:

This method is suitable for brewing Dark Green tea (Oolong), Aged Tea (Pu-erh) and Black Tea. First, pour in boiling water (100°c) until overflow slightly. This is for rinsing the water and pours out the water immediately. Then use 98°c water to brew the tea.

The way of storage

It is very important to store your tea properly. The way you store your tea will affect the later quality of the brewing. Some teas are best after long storage, for example, Aged and Vintage tea.

The following pointers are useful:

1. Keep it away from the open air to avoid humidity.

2. Keep tea out of the direct sun.

3. Keep the tea away from any odors.

For frequent tea drinkers, it is suggested that you store tea in two airtight containers; one big and one small. When the small one is consumed, transfer tea from the big container to the small one. This method is designed to avoid frequent contact with the air, which may spoil the tea.

Raw Pu Erh and Ripe Pu Erh

In ripe Pu-erh cake, people used fast way to made it heavy ferment. It can drink immediately. But the raw that just was a few ferment in produce. The people got raw cake and then they will not drink first. They will store a long time let it ferment naturally. The long time raw cake is better than the ripe one. So the raw cake is good collection.

Raw Pu Erh is cyan

Ripe Pu Erh is black

Tea and Health

Tea is the king of herbs. Not only does it form an important part of Chinese culture, it is also drank daily and is good for health. For thousand of years this culture has carried on. Tea contains such valuable components as vitamins, amino acids, protein, fruit gum, minerals and small traces of many chemical elements. Tea helps digestion, stimulates urination, lowers the blood pressure, benefit eyesight and strengthens memory. It is cool and refreshing thus helps to soothe a thirst, promotes cardiovascular health and has anti-aging properties.
As the benefits of Chinese tea have become known many in the west are now enthusiastically researching the subject. They have concluded that if you maintain tea drinking as a long-term habit, your body will have additional defences that help prevent cancer. The Chinese have always known that tea is a special gift from nature. This is now confirmed by science and you should consider introducing this health drink to all your family members.